Until now, this gene has been associated with obesity and related health risks. These included an association between the FTO gene and sugar intake. Then we looked at the associations between millions of genetic markers across the whole genome and the perception of sweet taste and sugar intake using a technique known as genome-wide association analysis.Īfter a 15-year study, we showed that several genes (other than those related to sweet taste receptors) have a stronger impact on how we perceive sweetness and how much sugar we eat and drink. How many lollipops do you eat a day? The researchers combined these types of questions with genome analysis to find links between sugar intake and people’s genes. We also calculated the daily intake of dietary sugars (monosaccharide and disaccharide sugars found in foods such as fruit, vegetables, milk, and cheese) and sweets (lollipops and chocolates) from 174,424 British people of European descent in the UK Biobank. We also looked at how sweet 686 Americans thought sucrose was and whether they liked its taste. We measured how sweet 1,757 Australians thought sugars (glucose and fructose) and artificial sweeteners (aspartame and neohesperidin dihydrochalcone) were. Our new study looked at data from 176,867 people of European ancestry from Australia, the US, and UK. See also: Sugar Cravings Are No Match for a New “Switch” Discovered in the Brain What Our Latest Study Found
However, at the time, we didn’t know the exact genes involved. Our previous study showed genetics accounts for 30% of how sweet we think sugars or artificial sweeteners are. Genetic research in the past decade has largely focused on genes for sweet taste receptors and whether variation in these genes influences how sensitive we are to sweetness and how much sugar we eat and drink. This generates a sensation of flavor and helps us decide if we like the food. When food touches our taste buds, taste receptors produce a signal that travels along taste nerves to the brain.
In particular, we suggest how these genes might work with the brain to influence your sugar habit.
Now, our recently published study shows a wider range of genes at play than anyone thought. That’s partly because your genes influence how you perceive sweetness and how much sugary food and drink you consume. You might love sugary doughnuts, but your friends find them too sweet and only take small bites.
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